Preheat a non-stick skillet or grill pan over medium heat. Add one tablespoon of olive oil to the pan, allowing it to heat until shimmering.

Wrap your low-carb tortillas in a damp paper towel and microwave them for 10-15 seconds.

In a large mixing bowl, combine the shredded cooked chicken breast, mozzarella cheese, cheddar cheese, minced garlic, softened cream cheese, and chopped parsley. Season with salt and pepper to taste.

Take one tortilla and place about half a cup of the mixture in the center. Roll the tortilla tightly, tucking in the sides as you go.

Place the rolled wraps seam-side down in the preheated skillet. Cook for 2-3 minutes on each side until golden brown.

Once golden and the cheese is bubbling, remove from the skillet, let cool, and slice diagonally before serving.